US4787300A - Apparatus for continuously cooking and/or dehydrating foodstuffs - Google Patents

Apparatus for continuously cooking and/or dehydrating foodstuffs Download PDF

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Publication number
US4787300A
US4787300A US07/012,845 US1284587A US4787300A US 4787300 A US4787300 A US 4787300A US 1284587 A US1284587 A US 1284587A US 4787300 A US4787300 A US 4787300A
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United States
Prior art keywords
zone
heat carrier
foodstuffs
boiling
conveying
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
US07/012,845
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English (en)
Inventor
Manfred Mette
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Alfill Getraenketechnik GmbH
Original Assignee
Nordischer Maschinenbau Rud Baader GmbH and Co KG
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Assigned to NORDISCHER MASCHINENBAU RUD. BAADER GMBH + CO KG reassignment NORDISCHER MASCHINENBAU RUD. BAADER GMBH + CO KG ASSIGNMENT OF ASSIGNORS INTEREST. Assignors: METTE, MANFRED
Assigned to ALFILL GETRANKETECHNIK GMBH reassignment ALFILL GETRANKETECHNIK GMBH ASSIGNMENT OF ASSIGNORS INTEREST. Assignors: NORDISCHER MASCHINENBAU, RUD. BAADER GMBH + CO KG
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23L3/185—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus in solid state
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/003—Control or safety devices for sterilisation or pasteurisation systems
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A23L3/04—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A23L3/04—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors
    • A23L3/045—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors transported in a hydrostatic chamber
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

Definitions

  • Such apparatus is used in the industrial preparation of foodstuffs by heat treatment.
  • they are e.g. used for finishing (boiling) all types of cooked sausage, vacuum-packaged sausage, collectively blister-packed sausage, takeaway meals in sealed plastic containers, fish products and the like products, or e.g. also for blanch all types of cabbage and bulbous or tubereous vegetables.
  • the temperature control is of decisive influence for the economical operation of such installations and is also of prominent importance with regard to maintaining the quality of the material to be treated.
  • efforts have been directed not only at precisely controlling the temperature, but also ensuring that the same temperature prevails throughout the water bath.
  • This processing is disadvantageous in many respects.
  • finishing processes it is, in most cases, desired to obtain as homogeneous as possible a temperature distribution in the product to be cooked, so that a temperature becomes effective on all parts of the cross-section which, at least, does not differ significantly from the temperature found to be favourable e.g. from the nutrition-physiological and sensory standpoints.
  • a much higher temperature than the aforementioned one is normally used for the purpose of obtaining the desired core temperature more rapidly, i.e. to achieve a higher throughput due to shorter transit times, but this also leads to the material to be finished being overheated in its marginal regions before the core temperature has reached the desired value.
  • FR-PS 2 569 533 An apparatus based on these ideas and perceptions is disclosed in FR-PS 2 569 533.
  • This apparatus shows a tunnel-shaped structure and comprises a series of chambers separated from each other by doors, through which the material to be boiled, e.g. ham, which is in the boiling containers is conveyed by means of an intermittently driven trolley conveyor.
  • the material to be boiled is first immersed in a hot bath, then it is left for a predetermined time without the supply of thermal energy for the purpose of temperature compensation between the marginal and the core temperatures, and finally it is slowly raised with respect to its temperature under moisture-chamber atmosphere during its passage through several treatment chambers, before it is recooled by immersion in low temperature water.
  • This known apparatus is provided as an architechtonic component of a production plant.
  • an apparatus comprising an installation having separate preheating, boiling and recooling zones, in each of which troughs are installed provided with chambers and traversed by means for conveying the treatment material, and further comprising heat exchange means for transferring the thermal energy to be supplied to the heat carrier, means for supplying and removing the heat carrier, and means for conveying the heat carrier within the installation, these objects are achieved in that the means for supplying the heat carrier are provided in the outlet region of the recooling zone and the means for removing the heat carrier are provided in the inlet region of the preheating zone, that the inlet region of the recooling zone is connected with the outlet region of the preheating zone by a pipe conduct, in which is intermediately arranged a feed pump as means for supplying the heat carrier, this pump being controlled in accordance with the supply quantity of the heat carrier into the recooling zone, and that the heat exchange means are installed in the boiling zone.
  • the thermal energy taken from the treatment material in the recooling zone and transferred to the heat carrier in this zone is used for raising the temperature of the heat carrier in the preheating zone, i.e. a countercurrent effect is obtained, by which a preheating of the treatment material is made possible in this zone without any additional energy supply.
  • the heat transfer can be made more intense in that the supply of the heat carrier to the recooling zone and the transfer of the heat carrier removed from said zone into the preheating zone in each case takes place by means of sprinklers (showers), which sprinkle the foodstuffs to be treated from all sides by means of jets or nozzles.
  • the inlet region of the boiling zone has a side chamber receiving the heat exchange means, to which side chamber is connected a circulating pump for removing the heated heat carrier and for supplying the same into the outlet region of the boiling zone and that the side chamber is connected to the inlet region of the boiling zone via an overflow.
  • a temperature profile results in the boiling zone which has the highest temperature in the outlet region, so that the treatment material is subjected to a slowly increasing temperature effect.
  • a device for discharging solids can be provided at least in the outlet region of the boiling zone.
  • the means for feeding the foodstuffs to be treated comprise a driven, endlessly circulating conveyor, which passes through all the treatment zones.
  • the conveying means comprise individual synchronously driven conveyors, each of which circulates endlessly, is separately associated with the individual treatment zones and passes through the latter. It will be apparent that such an arrangement avoids the conveying elements having to pass through the temperature profile of the complete installation in each case, i.e. have to be heated by corresponding additional energy like the foodstuffs to be treated, and recooled, respectively.
  • control means are provided for controlling the feed pump with respect to its capacity, the heat carrier supply with respect to the flow rate and the means for feeding the treatment material with respect to their speed.
  • the control takes place in that a detection is performed of the flow rate of the heat carrier, of the thermal energy supplied, of the inlet and outlet temperatures of the heat carrier in the boiling zone and of the speed of the means for conveying the foodstuffs to be treated, the data obtained thereby being supplied as process data to a computer, which controls the teatment process in accordance with a predetermined optimization program with regard to minimizing the operating costs, use being made of a predetermined reference value for the temperature difference in the boiling bath and/or the throughput represented by the speed of the means for conveying the foodstuffs to be treated as orientation parameters.
  • heat exchange means may be provided in each one of the treatment zones, for improving the starting conditions of the installation, which means make it possible, prior to initiating operation, to bring each treatment zone separately to approximately the temperature level ensuing during the operation of the installation.
  • FIG. 1 shows a diagrammatic representation of the heat treatment installation
  • FIG. 2 shows a representation of the process by way of a block diagram
  • FIGS. 3 and 4 show the system behaviour by diagrammatically representing the functional relationships between the water demand and the temperature curve (gradient) in the heat carrier and in the foodstuffs to be treated, the energy demand and the relative operating costs when handling fish fillets as the treatment material.
  • FIG. 5 shows a further embodiment of the invention.
  • FIG. 6 shows a representation of the process similar to FIG. 2, wherein four conveyors are individually synchronously driven.
  • the complete installation is surrounded by a suitably designed housing 1, which has an inlet zone 2 for the foodstuffs to be treated and an outlet zone 3 for the discharge thereof.
  • An endlessly circulating conveyor 4 driven by an appropriate controlled drive is provided for taking over the foodstuffs to be treated, which conveyor passes through the complete installation and is guided in the necessary manner by suitable reversing means.
  • the conveyor 4 is provided with not shown reception elements for the foodstuffs to be treated, in the form of seesaw-like, perforated baskets, which are fixed to the conveyor 4 at regular intervals.
  • a discharge conveyor 5 constituted by a perforated conveyor belt is associated with the outlet zone 3, over which discharge conveyor there is arranged a not shown reversing station for the overhead guidance of the baskets and therefore for transferring the finished material to the discharge conveyor 5.
  • the inlet zone 2 is followed by a preheating zone 6 comprising a trough (tank) 7, which is e.g. subdivided into two chambers 8 and 9, each of which is in turn subdivided into partial chambers 12 and 13 by partitions 10 and 11 immersing therein, these partitions ending at a distance above the bottom of the trough 7 leaving a passage for the conveyor 4.
  • a boiling zone 14 follows the preheating zone 6 and comprises a trough (tank) 15 with e.g. three chambers, which are subdivided in accordance with the trough 7 of the preheating zone 6 and allow the passage of the conveyor 4.
  • a sprinkler shown in the transition region between the preheating zone 6 and the boiling zone 14, there is provided a sprinkler (shower) 16, whose nozzles or jets are directed against the conveyor 4 and below which sprinkler there is a guide plate 17 extended into the outlet region of the preheating zone 6.
  • a side chamber 18 Upstream of the inlet region of the boiling zone 14 there is arranged a side chamber 18, into which the first partial chamber of the boiling zone 14 issues with an overflow 19 and in which suitable heat exchange means 20, e.g. supplying the thermal energy by means of steam, are located.
  • the side chamber 18 has an outflow 21 at its bottom.
  • a circulating pump 22 is connected to the outflow as the means for conveying the heat carrier located in the side chamber 18 and which issues into a mixing chamber 23 overflowing into the outlet region of the boiling zone 14.
  • the boiling zone 14 is followed by a recooling zone 24 comprising a trough (tank) 25 with e.g.
  • a collecting chamber 26 Upstream of the recooling zone 24 there is provided a collecting chamber 26 into which the first partial chamber of the recooling zone 24 overflows.
  • the collecting chamber 26 supplies a feed or conveying pump 27, which operates the sprinkler 16 in the outlet region of the preheating zone 6.
  • a sprinkler (shower) 28 is provided in the outlet region of the recooling zone 24 and in the vicinity of the outlet zone, which sprinkler has nozzles or jets directed against the conveyor 4.
  • a guide plate 29 Below the sprinkler there is provided a guide plate 29 extended into the outlet region of the recooling zone 24.
  • FIG. 2 is a symbolic representation of the relationships within the overall installation described by way of the apparatus.
  • fresh water m W or appropriately conditioned water is supplied to the recooling zone 24 via the sprinkler 28 for initiating the operation, and it then flows to the outlet region of the trough 25.
  • the water flows from the trough 25 via the sprinkler 16 into the outlet region of the trough 7 of the preheating zone 6, in whose inlet region it can overflow and be discharged as waste water.
  • the trough 15 located within the boiling zone 14 is filled with the heat carrier separately, and the latter is circulated with the aid of the circulating pump 22, so that the thermal energy supplied by the heat exchange means 20 is distributed homogeneously.
  • the Q-m diagram shows a pattern (curve) which is dependent on the water quantity m W flowing through, which pattern in the case of increasing water quantity has an initially descending and then a gradually rising tendency.
  • the resulting temperature gradients (marches of temperature) attainable in the described apparatus and in the treated fish fillets are shown in the t-m diagram, in which the core temperature t Fkernko in the fillets is in accordance with the correspondingly designated curve and the average discharge temperature of the fillets corresponds to the curve t Fas .
  • the waste water temperature is in accordance with the curve t Was .
  • the represented conditions are obtained when using the following basic parameters:
  • detection and controlling of the process may be performed automatically using pre-setable parameters.
  • the feeding and discharging lines (pipes) of the preheating zone 6, the boiling zone 14 and the recooling zone 24 are provided with known temperature measuring devices such as, for example, thermometers 30, whereas the fresh water supply m W comprises a known volume flow measuring device such as, for example, meter 31.
  • the conveying pump 27 and the circulating pump 22 are preferably variable capacity pumps.
  • Conveyor 4 may also be controlled at a variable speed by a variable-speed motor 37.
  • Heat exchange means 20 is also controllable. Measured data is supplied to a computer unit 32, programmed with the predetermined parameters. Computer unit 32 corrects errors in parameters measured by the control elements.
  • the at least roughly maximum temperature can be obtained in the fillets and it also becomes clear that a quality-improving reduction of the maximum temperature drop between the surface and core of the fillets results thereby.
  • the described apparatus can e.g. be operated under optimum energy conditions if only a monitoring of the inflow of the fresh water quantity is performed.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Commercial Cooking Devices (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
US07/012,845 1986-02-15 1987-02-10 Apparatus for continuously cooking and/or dehydrating foodstuffs Expired - Fee Related US4787300A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3604808 1986-02-15
DE3604808A DE3604808C1 (de) 1986-02-15 1986-02-15 Vorrichtung zur kontinuierlichen Garung und/oder Entwaesserung von Nahrungsmitteln

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US4787300A true US4787300A (en) 1988-11-29

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US07/012,845 Expired - Fee Related US4787300A (en) 1986-02-15 1987-02-10 Apparatus for continuously cooking and/or dehydrating foodstuffs

Country Status (6)

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US (1) US4787300A (fr)
EP (1) EP0233468A3 (fr)
AU (1) AU6866087A (fr)
CA (1) CA1258401A (fr)
DE (1) DE3604808C1 (fr)
DK (1) DK20387A (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5018440A (en) * 1989-02-14 1991-05-28 Johnson Norman L Tank for treating units of a product
US5160755A (en) * 1990-01-26 1992-11-03 Campbell Soup Company Canned product sterilizing process
EP0700642A3 (fr) * 1994-09-07 1997-05-28 Danrice As Méthode et installation pour la cuisson en continu du riz
US6495183B2 (en) 2000-08-23 2002-12-17 Howden Food Equipment Corp. Cooking liquid treatment method
US6572913B2 (en) 2000-08-23 2003-06-03 Howden Food Equipment Corp. Continuous cooking method employing hydrostatic pressure
US20090047400A1 (en) * 2007-08-16 2009-02-19 Varadharajan Radhami Basker Apparatus and method for hybrid infusion of food pieces
US8293018B2 (en) 2010-10-22 2012-10-23 Bepex International, Llc System and method for the continuous treatment of solids at non-atmospheric pressure

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4046068A (en) * 1971-07-10 1977-09-06 Gebruder Eberhard Apparatus for forming mats or strands of fodder feed material for flat storage thereof
US5189948A (en) * 1991-02-05 1993-03-02 Beltec International Low temperature spiral conduction vapor cooker and process
US5280748A (en) * 1992-02-24 1994-01-25 W. R. Grace & Co.-Conn. Cook/chill tank
US5228396A (en) * 1992-04-20 1993-07-20 Gunter Pfaff Apparatus for culturing plant materials as foods
US5431936A (en) * 1994-02-18 1995-07-11 Leger; Pierre-Paul System and tower for the continuous processing of proteinaceous products
DE19520228A1 (de) * 1995-06-01 1996-12-05 Gimborn Probat Werke Anordnung zum Rösten von pflanzlichem Schüttgut, insbesondere Kaffeebohnen
CN110269075B (zh) * 2019-03-29 2021-05-14 南京信息职业技术学院 月亮粑油炸成型机

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1127634A (en) * 1913-08-04 1915-02-09 Julius Kerber Pasteurizer.
US1419139A (en) * 1920-12-07 1922-06-13 Robert L Hunter Continuous pressure cooker
US3445179A (en) * 1964-12-15 1969-05-20 Stork & Co Nv Method and device for inhibiting corrosion in sterilizers
US3469988A (en) * 1967-06-21 1969-09-30 Fmc Corp Continuous process for cooking food contained in hermetically sealed glass containers
US3699875A (en) * 1971-05-03 1972-10-24 Fmc Corp Apparatus for preserving delicate food products
US4346650A (en) * 1979-10-05 1982-08-31 Shinagawa Machinery Works Co., Ltd. Continuous-processing type hot-water sterilizer and food cooker
FR2569533A1 (fr) * 1984-08-28 1986-03-07 Armor Inox Sa Installation de cuisson de produits alimentaires tels que des jambons

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX143035A (es) * 1976-02-25 1981-02-20 Nabisco Inc Mejoras en aparato para cocer y filtrar continuamente alimentos
DE3561980D1 (en) * 1984-08-28 1988-05-05 Armor Inox Sa Process for cooking foodstuffs such as hams and apparatus for carrying out the process

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1127634A (en) * 1913-08-04 1915-02-09 Julius Kerber Pasteurizer.
US1419139A (en) * 1920-12-07 1922-06-13 Robert L Hunter Continuous pressure cooker
US3445179A (en) * 1964-12-15 1969-05-20 Stork & Co Nv Method and device for inhibiting corrosion in sterilizers
US3469988A (en) * 1967-06-21 1969-09-30 Fmc Corp Continuous process for cooking food contained in hermetically sealed glass containers
US3699875A (en) * 1971-05-03 1972-10-24 Fmc Corp Apparatus for preserving delicate food products
US4346650A (en) * 1979-10-05 1982-08-31 Shinagawa Machinery Works Co., Ltd. Continuous-processing type hot-water sterilizer and food cooker
FR2569533A1 (fr) * 1984-08-28 1986-03-07 Armor Inox Sa Installation de cuisson de produits alimentaires tels que des jambons

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5018440A (en) * 1989-02-14 1991-05-28 Johnson Norman L Tank for treating units of a product
US5160755A (en) * 1990-01-26 1992-11-03 Campbell Soup Company Canned product sterilizing process
EP0700642A3 (fr) * 1994-09-07 1997-05-28 Danrice As Méthode et installation pour la cuisson en continu du riz
US6495183B2 (en) 2000-08-23 2002-12-17 Howden Food Equipment Corp. Cooking liquid treatment method
US6572913B2 (en) 2000-08-23 2003-06-03 Howden Food Equipment Corp. Continuous cooking method employing hydrostatic pressure
US20090047400A1 (en) * 2007-08-16 2009-02-19 Varadharajan Radhami Basker Apparatus and method for hybrid infusion of food pieces
US8293018B2 (en) 2010-10-22 2012-10-23 Bepex International, Llc System and method for the continuous treatment of solids at non-atmospheric pressure
US9055764B2 (en) 2010-10-22 2015-06-16 Bepex International, Llc System and method for the continuous treatment of solids at non-atmospheric pressure

Also Published As

Publication number Publication date
DK20387D0 (da) 1987-01-15
EP0233468A3 (fr) 1989-10-25
AU6866087A (en) 1987-08-20
DE3604808C1 (de) 1987-08-06
DK20387A (da) 1987-08-16
CA1258401A (fr) 1989-08-15
EP0233468A2 (fr) 1987-08-26

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